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The top view of a white bowl filled with chicken vegetable soup.

Instant Pot Vegetable Soup with Shredded Chicken

Sandi Gaertner
A flavorful, hearty chicken vegetable soup that is made in an Instant Pot or pressure cooker.
4.71 from 82 votes
dairy free allergen icon
gluten free allergy icon
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Gluten Free Soup Recipes
Cuisine American
Servings 8
Calories 161 kcal

Ingredients
  

  • 1 pound boneless chicken breasts * see note
  • 32 ounces low sodium chicken broth
  • ⅓ cup onion diced
  • 1 cup carrots diced
  • ½ cup peas
  • 1 cup broccoli
  • 2 cloves garlic minced
  • 14 ounce can diced tomatoes
  • salt and pepper to taste
  • 2 tablespoons fresh basil (or 2 teaspoons dried basil)
  • 3 cups water
  • 1 tablespoon cooking oil

Instructions
 

  • Add the oil, garlic, and onion to the Instant Pot. Cook on the sauté setting for 5 minutes.
  • Add the two raw chicken, vegetables, diced tomatoes, seasonings, broth, and water to your pressure cooker.
  • Close and lock the Instant Pot and cook on the soup setting.
  • When the Instant Pot signals it is finished cooking, allow the Instant Pot to depressurize. The natural release setting takes 10 minutes on average.
  • Open the Instant Pot carefully and remove the chicken breasts to a cutting board. 
  • Shred the chicken with two forks or meat claws and then add it back to the soup.
  • Serve hot, garnish with fresh cilantro or basil.

Video

Notes

  1. Feel free to use any vegetables you have on hand for this recipe.
  2. You can use different cuts of chicken if you like.
  3. Store in the refrigerator for up to 4 days. Freeze the soup in Souper Cubes or freezer bags.
To make this recipe stovetop:
  1. Add the oil and onion to the soup pot. Cook for 2 minutes and add the rest of the vegetables. 
  2. Cook the vegetables for 5 minutes. Add the chicken (whole breasts), broth, and the rest of the ingredients. 
  3. Cover and bring to a boil.
  4. Boil for 15 minutes and reduce the temperature to low.
  5. Simmer an additional 15-20 minutes.
  6. Remove the chicken breasts to a cutting board and shred the meat. Add it back to the soup.
  7. Serve hot.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1servingCalories: 161kcalCarbohydrates: 8gProtein: 16gFat: 8gSaturated Fat: 2gCholesterol: 36mgSodium: 161mgPotassium: 435mgFiber: 2gSugar: 3gVitamin A: 2945IUVitamin C: 20mgCalcium: 45mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.